Food! Glorious Food!
Juli Soler, the El Bulli Restaurateur Who Changed Dining, Dies at 66
By WILLIAM GRIMES
California’s Drought Changes Habits in the Kitchen
By KIM SEVERSON
Recipe: Pressure Cooker Beef Pho
Fried Chicken Stars in This Make-Ahead Meal
By MELISSA CLARK
Recipes: Panzanella With Mozzarella and Herbs | Make-Ahead Fried Chicken | Coconut Cream Cake With Peaches
From the Farmers’ Market to the Freezer
By RACHEL WHARTON
Recipe: Muhammara (Red Pepper and Walnut Spread)
Summery Rice Noodles With Coconut Milk, Curry and Shrimp
By DAVID TANIS

Recipe: Curry Noodles With Shrimp and Coconut
Roasted Monkfish, a Dish to Fool Lobster Lovers
By MARTHA ROSE SHULMAN

Recipe: Monkfish à la Provençale
Condiments Galore at New York’s Fancy Food Show
By FLORENCE FABRICANT
Eat a Peach
By SAM SIFTON

Recipe: Perfect Peach Pie
Cherry Bombe’s Claudia Wu and Her Trusty Ice-Cream Maker
By LIGAYA MISHAN
A New Pineapple Rum, With a Nod to Dickens
By ROBERT SIMONSON
Recipe: Pineapple Express
Your Next Lesson: Santorini Assyrtiko
By ERIC ASIMOV

Argyros Santorini Assyrtiko 2014 (Athenee Importers, Hempstead, N.Y.) $24
Hatzidakis Santorini 2014 (Frederick Wildman & Sons, New York) $22
Gai’a Santorini Assyrtiko Wild Ferment 2014 (Athenee Importers) $25
Dale DeGroff on the Origin of Cocktails, Katrina and the Rainbow Room
By MICHAEL T. LUONGO
By WILLIAM GRIMES
California’s Drought Changes Habits in the Kitchen
By KIM SEVERSON
Recipe: Pressure Cooker Beef Pho
Fried Chicken Stars in This Make-Ahead Meal
By MELISSA CLARK
Recipes: Panzanella With Mozzarella and Herbs | Make-Ahead Fried Chicken | Coconut Cream Cake With Peaches
From the Farmers’ Market to the Freezer
By RACHEL WHARTON
Recipe: Muhammara (Red Pepper and Walnut Spread)
Summery Rice Noodles With Coconut Milk, Curry and Shrimp
By DAVID TANIS

Recipe: Curry Noodles With Shrimp and Coconut
Roasted Monkfish, a Dish to Fool Lobster Lovers
By MARTHA ROSE SHULMAN

Recipe: Monkfish à la Provençale
Condiments Galore at New York’s Fancy Food Show
By FLORENCE FABRICANT
Eat a Peach
By SAM SIFTON

Recipe: Perfect Peach Pie
Cherry Bombe’s Claudia Wu and Her Trusty Ice-Cream Maker
By LIGAYA MISHAN
A New Pineapple Rum, With a Nod to Dickens
By ROBERT SIMONSON
Recipe: Pineapple Express
Your Next Lesson: Santorini Assyrtiko
By ERIC ASIMOV

Argyros Santorini Assyrtiko 2014 (Athenee Importers, Hempstead, N.Y.) $24
Hatzidakis Santorini 2014 (Frederick Wildman & Sons, New York) $22
Gai’a Santorini Assyrtiko Wild Ferment 2014 (Athenee Importers) $25
Dale DeGroff on the Origin of Cocktails, Katrina and the Rainbow Room
By MICHAEL T. LUONGO